It is instead a minutely observed, artfully structured, fluidly written account of how a tough, eccentric woman navigates her way through a wayward youth and New York kitchens to become a renowned chef and respected author-and still manages to be uncertain about it all. Hamilton is a chef, "Blood, Bones & Butter" is not the usual "chef memoir" in our era of sex-in-dry-storage and testosterone-fueled cooking tell-alls. A committed lesbian, she is married to a man-an older Italian doctor-but refuses to live with him for seven years despite their having two children together.Īnd while this is a memoir and Ms. A cook who never wanted to become a chef, she is appalled by her female colleagues and hates the very need to qualify chef with the word woman. Chef-owner of the popular East Village bistro Prune, she loathes the New York City farmers markets. Blood, Bones, and Butter Gabrielle Hamilton, Random, 25 (300p) ISBN 978-1-4000-6872-2 Owner and chef of New York's Prune restaurant, Hamilton also happens to be a trained writer (M.F.A. A fabulously talented writer-cook, Gabrielle Hamilton is also a contrarian one, and you never know quite what will come next. "Blood, Bones & Butter" is a rhapsodic, profane, wonderful, imperfect memoir. Gabrielle Hamilton in the 'Lincoln Continental'-sized kitchen at Prune. Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef Readers circle Author Gabrielle Hamilton Edition reprint Publisher Random House Publishing Group, 2012 ISBN 0812980883.
0 Comments
Leave a Reply. |